Schehl Beatus, Müller Christine, Senn Thomas, Heinisch Jürgen J
Universität Hohenheim, Institut für Lebensmitteltechnologie, Fachgebiet Gärungstechnologie (150f), Garbenstrasse 25, D-70593 Stuttgart, Germany.
Yeast. 2004 Dec;21(16):1375-89. doi: 10.1002/yea.1189.
Yeast strains of the species Saccharomyces cerevisiae currently in use for the production of consumable alcohols such as beer, wine and spirits are genetically largely undefined. This prevents the use of standard genetic manipulations, such as crossings and tetrad analysis, for strain improvement. Furthermore, it complicates the application of the majority of modern methods developed in yeast molecular biology. Here we used two haploid laboratory strains with suitable auxotrophic markers for the construction of a genetically well defined, prototrophic diploid production strain. This strain was tested for its fermentative and sensory performances in comparison to commercially available yeasts. Three different fruit mashes (cherries, plums and pears) were fermented in a 90 kg scale. These were then subjected to distillation and used for the production of spirits with a final ethanol content of 40% (v/v). Fermentation parameters assayed included growth, sugar utilization, ethanol production and generation of volatile compounds, higher alcohols and glycerol. The spirits were also tested for their sensory performances and the data obtained statistically consolidated. Our results clearly demonstrate that this laboratory strain does not display any disadvantage compared with commercial yeasts in spirit production for any of the parameters tested, yet it offers the potential to apply both classical breeding and modern molecular genetic techniques for adjusting yeast physiology to special production schemes.
目前用于生产啤酒、葡萄酒和烈酒等可饮用酒精的酿酒酵母菌株，在很大程度上其基因情况尚不明确。这使得诸如杂交和四分体分析等标准基因操作无法用于菌株改良。此外，这也使酵母分子生物学中开发的大多数现代方法的应用变得复杂。在此，我们使用了两个具有合适营养缺陷型标记的单倍体实验室菌株，构建了一个基因明确的原养型二倍体生产菌株。将该菌株与市售酵母相比，测试其发酵性能和感官特性。以90千克规模发酵三种不同的水果泥（樱桃、李子和梨）。然后对这些水果泥进行蒸馏，用于生产最终乙醇含量为40%（v/v）的烈酒。测定的发酵参数包括生长、糖利用、乙醇产量以及挥发性化合物、高级醇和甘油的生成。还对烈酒的感官特性进行了测试，并对获得的数据进行了统计整合。我们的结果清楚地表明，在所测试的任何参数方面，该实验室菌株在烈酒生产中与商业酵母相比均未表现出任何劣势，而且它具有应用经典育种和现代分子遗传技术来使酵母生理学适应特殊生产方案的潜力。
